Method

Peel and vein the shrimps: remove the heads and shells, make a shallow cut along the back and remove the veins with the tip of your knife.
Cut the monk fish pulp into cubes.
Wash the cherry tomatoes and cut into quarters.

Heat a little of olive oil and cook quickly the fish, the shrimps and the shelled clams. Add the white wine and let evaporate. Add the cherry tomatoes, cook for a 2 more minutes and set aside.

Prepare the fish veloutée sauce: melt butter, add flour and stir, letting cook for a few minutes on low heat (roux). Add the hot fish stock, season with salt and pepper, bring to boil and set aside.

Grease an oven tray.
Put a layer of fish veloutée in the bottom, set a layer with 2 La Collezione Lasagne (no pre-cooking needed). Cover with fish veloutée, sparkle with fish pieces and some Pesto Genovese.
Repeat this operation for 5 layers, alternating Lasagne, veloutée, fish and Pesto. Finish with a layer of veloutée and few drops of Pesto Genovese (be carefull to have enough veloutée to cover completely the top of the fifth layer).

Oven-bake for 20’/25' at 180 °C. Allow to rest 10 minutes out of the oven before serving.

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